Sauteed artichokes with bacon is a quick and tasty appetizer! They are perfect combined with mint and pork meat, just remember to choose very tender artichokes!
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- 4 violetto artichokes (alternatively, 8 baby artichokes)
- 3 slices smoked bacon
- 3 lemons
- 2 cloves of garlic
- 2 tbsp extra virgin olive oil
- 1 cup vegetable broth
- 8 mint leaves
- ½ tsp celery seeds
- to taste black pepper
- to taste table salt
VIOLETTO OR BABY ARTICHOKES?
To prepare this recipe, choose small or medium artichokes. The leaves have to be very tender, so the best varieties are “Violetto” or “Baby”.
CLEAN THE ARTICHOKES
Meanwhile the bacon is cooking, squeeze into a bowl the juice of 3 lemons. Add 3 cups of cold water into the same bowl. Now, clean the artichokes, discard the most leathery leaves, and peel the stems. Slice the stems in quarters and the artichokes in eight parts. Pour the artichokes into the bowl with water and lemon juice. Just before cooking, drain the artichokes from the water and dry them with paper towels
SMOKED BACON
Slice the bacon into stripes ½ inches thick. Peel and crush the garlic. Pour the bacon in a pan big enough to cook the artichokes. Place the pan over the heat and cook the bacon slowly. When the fat is partially melted, add the garlic and the celery seeds. Stir-fry the bacon until is golden but still “juicy”.
SAUTEED ARTICHOKES
When the bacon is golden but not super crispy, pour the artichokes and 4 sliced mint leaves into the pan. Stir-fry the artichokes on high heat, until golden. Be careful to not burn the bacon! Finally, low the heat at medium/low temperature, add a cup of hot vegetable broth and cover with a lid. Cook 20 minute adding salt to taste halfway. When the vegetables are tender but not mushy, the recipe is ready! Mince 4 mint leaves, combine them with the sauteed artichokes and serve with a drizzle of olive oil and a dash of black pepper.
TAKE A LOOK AT THIS
Baby artichoke in oil Italian way
PRINTABLE VERSION
- 4 violetto artichokes (alternatively, 8 baby artichokes)
- 3 slices smoked bacon
- 3 lemons
- 2 cloves of garlic
- 2 tbsp extra virgin olive oil
- 1 cup vegetable broth
- 8 mint leaves
- ½ tsp celery seeds
- to taste black pepper
- to taste table salt
- VIOLETTO OR BABY ARTICHOKES?
To prepare this recipe, choose small or medium artichokes. The leaves have to be very tender, so the best varieties are “Violetto” or “Baby”. - CLEAN THE ARTICHOKES
Meanwhile the bacon is cooking, squeeze into a bowl the juice of 3 lemons. Add 3 cups of cold water into the same bowl. Now, clean the artichokes, discard the most leathery leaves, and peel the stems. Slice the stems in quarters and the artichokes in eight parts. Pour the artichokes into the bowl with water and lemon juice. Just before cooking, drain the artichokes from the water and dry them with paper towels - SMOKED BACON
Slice the bacon into stripes ½ inches thick. Peel and crush the garlic. Pour the bacon in a pan big enough to cook the artichokes. Place the pan over the heat and cook the bacon slowly. When the fat is partially melted, add the garlic and the celery seeds. Stir-fry the bacon until is golden but still “juicy”. - SAUTEED ARTICHOKES
When the bacon is golden but not super crispy, pour the artichokes and 4 sliced mint leaves into the pan. Stir-fry the artichokes on high heat, until golden. Be careful to not burn the bacon! Finally, low the heat at medium/low temperature, add a cup of hot vegetable broth and cover with a lid. Cook 20 minute adding salt to taste halfway. When the vegetables are tender but not mushy, the recipe is ready! Mince 4 mint leaves, combine them with the sauteed artichokes and serve with a drizzle of olive oil and a dash of black pepper. 
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